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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Easy and filling, this handsome entrée is a good choice for a weeknight vegetarian dinner.

Cooking Light DECEMBER 2004

  • Yield: 6 servings (serving size: about 2 cups)

Ingredients

  • 4 cups (1-inch) cubed peeled butternut squash
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
  • 1 tablespoon butter
  • 2 tablespoons pine nuts
  • 1 tablespoon chopped fresh sage
  • 2 garlic cloves, minced
  • 2 cups trimmed arugula
  • 1/2 cup (2 ounces) grated fresh Asiago cheese
  • 1/2 teaspoon coarsely ground black pepper

Preparation

Preheat oven to 475°.

Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally.

While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid.

Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon of salt, arugula, cheese, and black pepper; toss gently to combine. Serve immediately.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 27%
  • Fat: 8.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1g
  • Protein: 9.8g
  • Carbohydrate: 41.6g
  • Fiber: 4.8g
  • Cholesterol: 14mg
  • Iron: 2.4mg
  • Sodium: 249mg
  • Calcium: 162mg
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Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts recipe

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